Companies in the food chain are obliged to ensure that they provide healthy and safe foods that do not pose any hazards to consumers.  Each company is required to have the necessary infrastructure, implement a HACCP plan and a food safety management system.

Food Safety Management Systems provide a framework for the systematic identification, assessment and management of hazards, which are related to food safety, in order to comply with legal requirements, prevent the occurrence of hazards and to continuously improve performance.

ISO 22000 ISO 22000 is an internationally applicable standard, which specifies the requirements for developing and implementing an effective Food Safety Management System.
HACCP HACCP (Hazard Analysis Critical Control Points) or otherwise Hazard Analysis and Critical Control Points, is a preventive method that aims to ensure the safety and hygiene of food and beverage at all stages of the production and distribution process.
FSSC 22000 FSSC 22000 was created by the non-profit organization FSSC (Food Safety System Certification), a combination of the requirements of ISO 22000 and ISO / TS22002-1 (= Prerequisite Programs on Food Safety for Food Manufacturers), which replaced the PAS 220 and is recognized by the largest food retail chains worldwide.
BRC BRC Food Safety Standard was developed by the British Retail Consortium (BRC) and is addressed in many food companies wishing to export to supermarket chains in Great Britain.
IFS IFS Food was developed by the Association of German and French Business Retail and is addressed to companies exporting to supermarket chains in these countries.

Innovative Business Services deals with food hygiene and safety management since 1996, providing services to hundreds of companies on topics like:

  • Design of infrastructure in food and beverage factories, foodservice (hotels, restaurants), wholesale and retail food businesses
  • Preparation of HACCP plans
  • Design and development of food safety management systems according ISO 22000, FSSC 22000, BRC, IFS
  • Conducting inspections and audits
  • Providing counselling and guidance for the implementation of management systems and food safety after certification
  • Personnel training

Our consulting services cover:

  • Diagnostic inspection of facilities and operations to verify the current food safety system and good manufacturing and hygiene practices
  • Preparation of the food Safety management documents
  • Development of HACCP plan
  • Preparation of materials / products specifications in accordance with the current laws and regulations,
  • Description of food products,
  • Analysis of potential hazards (biological, chemical, physical) related to all the stages of production,
  • Evaluation of hazards and control points,
  • Preparation of a monitoring program of critical points
  • Developing and writing procedures, work instructions and forms
  • Monitoring, controlling and assisting the implementation of the HACCP System
  • Managing of non-conformities
  • Training